The Rio’s Paloma Recipe

Paloma cocktail in a collins glass with slices of fresh grapefruit

Tequila, fresh squeezed grapefruit juice, lime juice and you've got a light and refreshing crowd pleaser.

Course Cocktails and Beverages

Cuisine Mexican

Prep Time 10

Cook Time 5

Servings

Calories 295kcal

Author Lea Ann Brown

Equipment

Tom Collins Glasses

Ingredients

5 ounces ice
4 tablespoons Jose Cuervo Tradicional Silver or another silver tequila (2 ounces)
1 tablespoon Aperol .5 ounce
2 tablespoons simple syrup 1 ounce
2 tablespoons freshly squeezed lime juice 1 ounce
2 tablespoons freshly squeezed grapefruit juice 1 ounce, ruby reds are best
2 tablespoons soda water 1 ounce. We like Topo Chico
Optional garnish Dehydrated grapefruit wheel (instructions below) Or lime wedge

Instructions

Using a cocktail shaker, add ice and shake all ingredients except for the soda.
Pour into a Collins glass
Top with soda
Stir
Place optional garnish dehydrated grapefruit wheel in glass. Or garnish with a lime wedge.

Notes

To create a dehydrated grapefruit wheel, use a mandolin or knife to cut a wheel of grapefruit, and grill on a gas grill over a high flame for no more than one minute on each side. You’ll want to see the grill marks, but not cook the fruit. Cool.

To make Simple Syrup. 1/2 cup granulated sugar and 1/2 cup water. Add the sugar and water to a small saucepan over medium heat. Stir until sugar is dissolved. Strain into a jar and seal tightly with a lid. Simple Syrup will keep in the refrigerator for one month.

Nutrition